Pear Tarte Tatin French Food Recipe

This delicious and beautiful French dessert – a Pear Tarte Tatin French Food Recipe stays a favourite of mine. Not only do I love fruit, but by combining it with a sweet syrup and pastry, then turning it upside down to make it interesting, grabs my attention… Being a typical autumn or winter tart, I added some spices to the syrup for some richness and flavour to the dessert.

Pear Tarte Tatin French Food Recipe

Preparation time: 30 minutes | Fridge resting time: 15 minutes | Baking time: 20 -25 minutes

Ingredients

• 125g Brown sugar
• 2 tbsp. Butter
• 2 Star Anise
• 5 Cardamom pods
• 1 Cinnamon stick
• Fresh lemon juice (halved)
• 5 Ripe Red skinned Pears
• 400g Ready-rolled Puff pastry
• 1 Large Egg (beaten)

Method

1. Preheat the oven to 220°C and grease a 22cm round cake tin.
2. Halve the pears and core them. No need to always peal the pears. Keep the skin on to have a rustic looking dessert.
3. Place the brown sugar, butter, star anise, cardamom pods and lemon juice in a saucepan. Simmer until it starts to caramelize.
4. Place the pears in the caramel and cook for a further 10 minutes turning occasionally.
5. Allow the pears and sauce to cool down slightly.
6. Arrange the pears face /flesh side down on the caramel inside the cake tin.
7. Roll out the puff pastry and cut it into a circle. It should be a bit larger than the cake tin just used, say about 25cm in diameter.
8. Place the puff pastry over the pears and see that it fits tight around the pears. Prick the pastry with a fork a few times and place it the fridge for 15 minutes to cool down completely.
9. Brush the top of the pastry with a beaten egg.
10. Bake in the preheated oven for 15-20 minutes or until crisp and flaky.
11. Leave the tart to stand for 5 minutes, and then carefully turn it onto a serving dish.
12. While still warm, serve with fresh whipped cream or ice cream.

You can replace the pears in this Tarte Tatin Recipe by making the dessert with apple, plums and also peaches. Serve with fresh whipped cream or ice cream while still hot.

All images by Nicolette from La Petite Patisserie in Cape Town.

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